Sauteed Chicken in Balsalmic Honey Pan Sauce

I love any recipe where you sautee the chicken! It is easy, fast and such a tender way to cook chicken. I found this recipe on line while searching sauteed chicken recipes.

OK...this is for my dear friend Beth...who was my guinea pig the very first time that I made this. It was delicious the FIRST time. Then I tried to repeat it...she tried to make it and we both had failed attemps! What had I done different other than follow the recipe???? Obviously I had forgotten something I did. Which is why I need to write stuff down! Then it hit me!!! I added WAY MORE honey to it! And I had my sister in law Jenn's REAL honey...from REAL hives...made from REAL bees, out of her parent's yard! It will be good with honey from the bear shaped bottle though...just not as delicious!!

So I tweaked it and changed the name! The original recipe also calls for shallots...which I NEVER have on hand...so I changed that part too.
I also realized I do NOT add enough pictures. So, as I cooked tonight I snapped away. Kenzie Grace saying, "Mommy, why are you taking pictures of food?" And Isaac freaking out when she almost dropped the new camera into the sink. Hey...I thought up on our high bar was a safe place! Who knew?
Here it is
Pound, S & P, lightly flour the chicken

Then sautee till light brown on each side. About 3-4 min. on med-high heat.

Mix together 1/2 cup broth
1/2 cup balsalmic
3 tbs honey
and whisk! This will dissolve the honey. (Also, this is for 4 breasts...I only use 1/4 cup of the broth and balsalmic for two breasts)

Remove chicken from pan and (DO NOT RINSE PAN) add about 4 tbs. of chopped onion and 2 tsp. (remember this is for 4 breast...although I doubt it would matter how much onion and garlic you added. More may be better!) Sautee a few min.
Then add mixture of Balsalmic, honey and broth. Add some chopped fresh Rosemary. (which I forgot tonight...but I didn't have any. I had grown a plant at our old house. ) Drizzle honey on each side of the chicken (SO..more honey is KEY!!)and place chicken back into pan.

Sautee for at least 20 minutes covered...more will not hurt it! I did it for about 40 on low. Spoon sauce over chicken while it cooks.

I served it with fresh steamed green beans. YUMMY! And pretty healthy!

Nanny Tatum's Chicken w/ White Gravy

This was my absolute favorite meal as a child and teenager!  I even requested that my mom make it for my 18th birthday dinner with some of my close friends.  It was always a popular meal at my house.  And I always wanted it served with "sticky rice".  My mom would get comet rice and be sure to make it sticky!!

I have made this meal many times.  I still love it!  And it always reminds me of my Nanny Tatum.  
It is super easy and most of you already know a recipe like it!

1 can of cream of chicken OR cream of mushroom soup mixed w/ 16 oz of sour cream.

Lay dried beef on the bottom of a pyrex dish.  Lay 4-6 chicken breast on top.  Top with mixture of soup and sour cream.  Cover with foil and bake on 300 for 3 hours...taking foil off the last 30 minutes. 

Serve with rice and peas or green beans.  I prefer peas!  SO YUMMY!

Sauteed Lemon Basil Cream Chicken

I have literally cooked every night for the past 10 days or so.....taking a BREAK tonight!!!  Cooking makes me very happy though, so I can't complain! 

OK....So once I learned how to make Chicken Picatta it opened up so many ways to create wonderful chicken dishes that are SO easy and fast!  So, I have to thank Giada DeLaurentiis for that!  Once you learn this way to prepare chicken you can create so many flavors.  I LOVE IT!!!

The basic way to prepare the chicken is to pound the chicken breast thin.  Salt and pepper the chicken (I always use sea salt and cracked pepper).  Lightly flour the chicken.  Melt a few pats of butter and a little olive oil in a pan...then add chicken.  Cook five minutes or so on med. heat until chicken is lightly browned on each side.  Then remove chicken from the pan.  DO NOT RINSE THE PAN!!!

For this dish, then squeeze a lemon (one is good for 2 breast...use 2 lemons for 4 or more breasts)  into the pan and scrap the bits that are left over. 

Put the chicken back in the pan and cook on med. for about 20 minutes or so.

Add some heavy cream (Prob. about a 1/2 cup for two chicken breast) and chopped fresh basil.  Use a whisk to stir in the cream and sprinkle in some parmesan cheese. 

Simmer covered for about 15 more minutes.  While it is cooking spoon some of the sauce over the chicken a few times and recover.  I never really time this stuff.  I just do it.  Leaving it longer won't hurt it..just make more tender.  This is very similar to the other lemon basil over penne pasta. 

Chicken Tortilla Soup

OK....FINALLY I will add some recipes!  Sudden move to Wake Forest...new job...new house...have kept me pretty busy!  I have also been BUSY cooking and grabbing my camera though!  As you know cooking is therapy to me and it makes me sooooooo happy!  I am so thankful for the FEW of you out there that read this so I can share with you my love!

This is sooooooo delish!  Perfect for winter...IF we would have one! 

Sautee a chopped red pepper, chopped green onion stalk,chopped  3-4 stalks of celery, 2 cloves of garlic (my good friend and MUCH better cook than me....taught me about that about one tbs of minced garlic is about a clove)  in a STICK of butter!
Add 1 1/2 cup chicken broth, 1 bottle of low carb beer (I used mich ultra), 1/2 cup heavy cream, 1 can rotelle w/ green chilis, 2-3 chicken breast boiled and chopped, 1 tsp. cumin
bring to boil...then reduce heat to med.
Add 1 pkg. cream cheese cubed, 3/4 cup parm cheese, 2 tbs Masa (fine corn meal-found near flour in grocery store usually)
Simmer on med. heat until cheese melts....usually about 2 hours or so. 

SOOOOOOO GOOD!!!